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Top of the Hill Restaurant Review: A brewery adjoining a bar and restaurant, Top of the Hill offers an international menu to complement its artisan ales and lagers. Its location on the third floor of a Franklin Street building enables a view of the lively college town scene below from balcony tables. For starters, we recommend the sweet potato fries topped with cream cheese and house-made pepper jelly or the "lizard chips" (batter-fried dill pickles and jalapeños) with a full-bodied, house-made brew. Seasonal options might include the Big Bertha Brown Ale (also used in the onion soup), Blue Ridge Blueberry Wheat or Lewis Black Imperial Stout. If you prefer hard liquor, Top of the Hill makes its own whiskey, gin and vodka at TOPO Distillery just down the road. For the main course, try the filling braised beef short ribs and mashed potatoes, herbed roasted chicken or the wild mushroom grit cakes with shrimp in a creamy rosemary sauce (this dish can be prepared vegetarian). American-style desserts include a red velvet ice cream sandwich. Between lunch and dinner and late at night, a limited lighter menu is available.